English Breakfast Scones

My sister Holly, when she lived in Lovely downtown Los Angeles, went to this Lovely little tea shop a couple blocks from her home. They were kind enough to give her the recipe for these delicious Scones. this is one of our favorite desserts. We love to use the left over cream, when there is any, for the filling for crepes.

English Breakfast Scones

3 Cups Flour

3/4 Cup Unsalted Butter, cut in pieces and chilled
½ Cup Sugar

4 oz Cream Cheese, chilled
1 Tbsp Baking Powder

1 egg or 1/4 Cup Egg Substitute
½ Tsp Salt

½ Cup plus 2 Tbsp Buttermilk

Preheat oven to 400'. Grease or spray a large cookie sheet. Combine flour, sugar, powder, and salt in a large bowl. Cut in butter and cream cheese until like course meal. Add the egg and buttermilk and mix until dough forms. Do Not overwork or the scones will be tough.
Add one of the variations:
Strawberry: 1 9oz Jar Strawberry Jam or Jelly OR 2/3 Cup Frozen Strawberries, chopped
Blueberry: ½ Cup Frozen Blueberries
Peach/Apricot:1 9oz Jar Apricot Jelly OR 2/3 Cup Dried Peaches or Apricots Chopped
Turn the dough out on a board and pat to ½ " thickness. Cut into 2' squares OR scoop dough directly from bowl with a ice cream scoop for extra tender scones. Sprinkle with sugar. Bake 10 minutes; reduce heat to 375' and bake 15 more minutes until light. Serve with cream.

Cream
8 oz Sour Cream ½ Lemon, Juice of
Powdered Sugar 1 Tsp Vanilla
1 Pint Heavy Cream
Combine sour cream, lemon juice, vanilla, and powdered sugar to taste. Whip the cream in a separate bowl adding powdered sugar to taste. Fold together and chill.
(I will add a picture of how it looks with cream next time I make them.:)